Documentations

Feeding plans applied by heavy pig breeders in France

A survey was carried out by ITP and EDE on the know-how of French producers of heavy pigs (more than 40 % pigs slaughtered above 90 kg carcass weight). According…

Production of Parma and San Daniele ham : Specifications for heavy pig production

To obtain high quality processed pig products, heavy pig production in Italy is subjected to rules fixed by a Consortia.Animals are 9 months old at least at slaughter and the…

Heavy-pig production in Italy

This more traditional production technique totals around 7.5 million pigs produced per year. The valuation in terms of hams alone represents 50% of the total carcass value. The basic price…

Additives using in piggeries : effects on odour and ammonia in finishing rooms

Concerning efficiency of commercial additives in the reduction of odour and ammonia in finishing pig units, a study was carried out by the three partners (Chambres d’Agriculture des Pays de…

Destructured meat in the pork industry : combined effects of transport and resting time before slaughter on the frequency of the appearance of this defect

In this study, the frequency of destructured ham was very low, less than 5 % of the 1126 deboned hams were concerned by this defect, and only 1.5 % of…

About backfat thickness measurement in the sow

Feed allowances during gestation are adjusted with regard to the expected body condition of the sow at farrowing. At farrowing, sows are supposed to be fat enough in order to…

Deck height and ventilation for transport times of less than eight hours

In summer the height of the fully opened side shutters allows rapid air change during transport and limits the deterioration of ambient air conditions during stops. In winter partial covering…

The cost of regulatory constraints for French pig farming

The financial impact of extra production costs, compliance of pig farms with environmental standards (treatment of manure), animal welfare directives, banning of antibiotics, traceability, and banning of animal meal in…

Spreading of manure water from biological treatment : Effect of high potassium level on maize

The liquid fraction obtained after settling of aerated swine manure represents 60 to 70 % of the total initial volume, and requires a spreading plan. To gain time and lower…

Destructured meat : Effects of slaughter system and weather conditions

This work is a study of three different industrial slaughter systems. Weather variables were also recorded in order to seek an explanation for the seasonal variations in meat quality. This…

Nettoyage-désinfection des porcheries d’attente à l’abattoir : maillon dans la lutte contre la contamination des porcs par les Salmonelles

A l’égard des Salmonelles, le principal facteur de risque de contamination des carcasses de porcs est le portage intestinal. La contamination des animaux se produit certes, en partie à l’élevage…

Conservation de la viande de porc 6 à 7 semaines sous vide

A l’état frais, les pièces de découpe de porc ne se conservent pas plus d’une semaine en conditions courantes de réfrigération. Certains industriels français cherchent à augmenter les durées de…